Vegan Cauliflower Queso

Name: Vegan Cauliflower Queso
Prep time: 10 min
Cook time: 30 min
Yield: 20
Cuisine: Mexican,
Ingredients: 1 tbsp vegetable oil; 3/4 cup sliced onion; 1/2 jalapeño seeded and thinly sliced; 1 1/2 tsps paprika; 1 tsp garlic powder; 1 tsp mustard ground; 1/2 tsp cumin ground; 1/8 tsp ground turmeric powder; 1/2 tsp salt; 1 1/2 tsps nutritional yeast; 1 can (13.66 oz) coconut milk; 1 tbsp white miso paste; 2 cups cauliflower florets; 1/3 cup raw unsalted cashews; 1 tbsp white vinegar; 1 tbsp Frank’s RedHot® Original Cayenne Pepper Sauce; 1/4 cup prepared salsa

Cauliflower queso, for real? For real. Recreate the comforting, craveable gooeyness of classic Mexican cheese dip by letting coconut milk, cauliflower and cashews do the work of dairy. Frank’s RedHot® brings the heat, poblano pepper makes it smoky. Enjoy it with Me... Read More Read Less

10m

PREP TIME

30m

COOK TIME

61

CALORIES

17

INGREDIENTS

Servings: 20 (2-tablespoon)

Ingredients

1 tablespoon vegetable oil
3/4 cup sliced onion
1/2 jalapeño, seeded and thinly sliced
1 1/2 teaspoons McCormick® Paprika
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Ground Mustard
1/2 teaspoon McCormick® Ground Cumin
1/8 teaspoon McCormick® Ground Turmeric
1/2 teaspoon salt
1 1/2 teaspoons nutritional yeast
1 can (13.66 ounces) Thai Kitchen Unsweetened Coconut Milk
1 tablespoon white miso paste
2 cups cauliflower florets
1/3 cup raw unsalted cashews
1 tablespoon white vinegar
1 tablespoon Frank’s RedHot® Original Cayenne Pepper Sauce
1/4 cup prepared salsa

KEY PRODUCTS

INSTRUCTIONS

1 Heat oil in large saucepan on medium heat. Add onion and jalapeño. Cook, stirring occasionally, until softened, about 3 to 5 minutes.
2 Stir in spices, salt and nutritional yeast. Cook 1 minute. Stir in coconut milk and miso paste. Reduce heat to medium-low; add cauliflower and cashews. Cook, stirring occasionally, until cauliflower is fork-tender, about 20 minutes. Stir in vinegar, RedHot sauce and salsa.
3 In a blender with center part of cover removed to allow steam to escape, puree cauliflower mixture in batches on high speed until completely smooth, scraping sides of container. If mixture is too thick to process, add water 1 tablespoon at a time, as needed.
4 Return mixture to saucepan. Stir in additional RedHot sauce, salsa or jalapeños to reach desired heat level. Cook and stir on low until heated through. Serve hot with tortilla chips or use to top vegan tacos and burrito bowls.